- Joined Jan 17, 2014
So, I saw a few meat loaf threads lately and it got me thinking I might like me some good meat loaf. Most of the reading I've done seems to lean toward cooking it in a pan. Now, I've done several fatties without bacon wrap on q-matz with no issues, anyone have any thoughts on doing a meat loaf the same way? Am I missing something and the thing is just going to fall apart or something?